I was prepared to hate these cookies.
And yes, I’m aware that is not really a great thing to say about a recipe from someone I respect and admire.
I have made Elizabeth Barbone’s Five Ingredient Gluten Free Peanut Butter Cookies more than once and they were delicious. They are basically peanut butter and sugar and they are amazing… and I eat them because I like them.. not because they are gluten free.
But… But.. these cookies are.. PALEO.
I was on the Paleo bandwagon for a while and I totally did it wrong. I did in the same way I did the Atkins Diet which was EAT ALL THE BACON. Instead of the “Paleo is really just a plant based diet with some meat thrown in” way… which is really the right way to do Paleo.
I really struggled with Paleo. And I made more than my fair share of “Paleo treats” which tasted like cardboard but obviously tasted good to someone…but mostly I found the recipes I tried disappointing.
Oh, and I gained like.. 30 lbs (which might actually have more to do with the depression I was dealing with at the time and maybe all of the pig fat I was shoving in my facehole.. but it was PASTURED pig fat so it was ok.)
Now I try to eat the veggies and the beans (which are verboten on Paleo) and less meat and fewer treats, but dammit when I want something it’s going to be WORTH the calories. (Which I’m also counting because dammit that seems to be actually working)
When Elizabeth said she was working on a Paleo Baking book I was optimistic because, she knows her stuff you guys.. for realz.
I can totally get behind the no-refined sugars thing. I’ve taken the white sugar out of recipes and stuck in honey or molasses or maple syrup but it’s not like you can just switch them out.
Baking is SCIENCE and some are sweeter than others and they all have different consistencies.
Also, I enjoy the flavor of honey or maple syrup where white sugar just tastes… white?
I gave it a shot anyway.. I had everything in the pantry and the recipe is stupid easy AND it has my second favorite sweetener, maple syrup. (Honey is my favorite; we go way back.)
I’m also not at all embarrassed to say I buy maple syrup by the half gallon.
And although this recipe is the “World’s Easiest Cookies”, I never miss a chance to bust out my digital scale when weights are provided. Because SCIENCE.
After you measure out (or… WEIGH out) your ingredients, they get mixed together, portioned out and then plopped on sheet pans and baked… DONE.
Doesn’t that look pretty?
I let the cookies sit on the pan for the three minutes per the recipe. Then slid them onto a cooling rack to .. cool.
Meanwhile, I got the second batch ready on a cold sheet pan and made this round a little flatter. The recipe says that if you want them a bit crisper, you flatten them
So I squished them, baked them off and waited.
I really, really wanted to try one but the recipe says to wait until they are totally cool before eating.
I’m not good with waiting.
But I did it because I know cookies without wheat flour don’t behave like cookies with wheat flour.
An hour later, when they had to be cool enough, I dove into one of those bad boys like a Fred Flinstone with a Bronto Burger.
Oh, man… I …. I hated it.
Well, the flavor was good, but the texture.. I… no. I just didn’t like it. It was … too different for my mouth. There was a big fat NOPE response.
And now you are wondering why I dedicated this much blog time and space to tear down a recipe from someone I respect and admire?
Because, the next day? OMG the next day?
THEY WERE DELICIOUS!
Something about sitting overnight redistributed the moisture and these are like almondy, mapley chewy macaroon like cookies and I cannot stop eating them.
Look at them! Look at these adorable little yummy cookies next to my adorable little demitasse cup of Turkish Coffee! Perfect size when I want a tiny treat that is yummy and worth the calories!
You want some? YOU WANT SOME. YOU DO.
You should probably, you know.. get the book. I’ve got one coming and I can’t wait to see what else is in there even though I don’t eat Paleo.
Or! you could enter this to win one! Rafflecopter giveaway
In the meantime, though, I got your back because I know you want these cookies now. Or maybe, you want to make them now for tomorrow. While you are waiting for them to cool, head over here to read what other people thought of this recipe over at GlutenFreeBaking.
Here you go… a recipe for World’s Easiest Cookies courtesy of Elizabeth Barbone, Author of World’s Easiest Paleo Baking.. so easy a Caveman could do it! (if he had an oven .. and a sheet pan… and um… well.. you know what I mean)
- 170 grams (1½ cups) finely ground almond flour
- ½ teaspoon baking powder, homemade (see recipe below) or grain-free store-bought
- 100 grams (1/3 cup) dark maple syrup
- 2 teaspoons vanilla extract
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla extract. Stir until a sticky dough holds together.
- Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart. or crisp cookies, press down theF dough lightly with the at bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, lightly wet bottom of the glass.) For softer cookies, don’t press down the dough.
- Bake until the edges are golden brown, about 12 minutes.
- Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
- Allow the baking sheet to cool, and repeat with the remaining dough.
Most commercial baking powders contain a grain-based starch.Thankfully it’s easy to make your own!
Active Time: 2 minutes
Yield: about 6 tablespoons
1/4 cup cream of tartar
2 tablespoons baking soda
1 teaspoon tapioca starch
Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl.
Store in the pantry in an airtight container for up to 4 weeks.